Kid Friendly Recipes From the Texas Beef Council - KCBD NewsChannel 11 Lubbock

5/3/04

Kid Friendly Recipes From the Texas Beef Council

Kids Campaign Recipes

No-Cook Option:

Trail Ride Snack Mix

2 cups Beef jerky pieces

2 cups Pretzels

½ cup   Peanuts

½ cup   Almonds

½ cup   Raisins

¼ cup   M&Ms (optional)

Cut beef jerky into bite-size pieces with a pair of kitchen scissors.  Combine all ingredients in a large Ziploc bag.

Roast Beef & Veggie Wraps

16 slices           thin deli roast beef

2 cups              shredded broccoli slaw

1/4 cup             low fat Ranch dressing

2 Tbsp.            low fat ranch dressing

1 container (8 oz.) low fat cream cheese

4 large              flour tortillas

Combine broccoli slaw and 1/4 cup ranch dressing in a medium bowl.

Combine 2 Tbsp. Ranch dressing and cream cheese in a small bowl.

Place tortillas on flat surface. Spread cream cheese mixture over tortillas. Place 4 roast beef slices on top of cream cheese layer. Top roast beef with broccoli slaw mixture. 

Roll tortilla tightly to enclose filling. Cut crosswise into 1½ inch wide pieces.

Cooking-Required Options:

Beef Taco and Cheese Pockets

 

1 cup fully-cooked ground beef, Taco flavored

1 cup frozen vegetable mixture

3/4 cup shredded Mexican cheese blend

1 package refrigerated grand biscuit dough

-- Cooking spray

-- All-purpose flour

 

Heat oven to 375°F. Spray a baking sheet with cooking spray to coat it lightly. 

Combine ground beef and vegetables in a small bowl.

Sprinkle a cutting board or counter top with flour. Use a rolling pin to roll out biscuits into 8 inch oval pieces.

Place 1/4 cup of beef and vegetable mixture onto one side of each biscuit. Fold over empty side of biscuits to cover filling. Place on baking sheet and press edges with a fork to seal the dough.

Bake 13-15 minutes or until dough is golden.

Tips from Our Cook:

Especially for the kids – Ask mom or dad to cook an extra pound of lean ground beef ahead of time.  After drippings are poured off, separate the ground beef into four plastic baggies and keep in the freezer.  These can be taken out of the freezer, reheated in the microwave, and used in this recipe for a short cut.

Beef Pizza Bagels
 
Total Preparation and Cooking Time: 20 minutes (Serves 4)

4 plain bagels, halved
1/2 lb. cooked, lean ground beef
1/2 cup shredded Mozzarella cheese
1/2 cup pizza or spaghetti sauce 
 

Spread top of each bagel halp with 1 Tbsp. sauce. Top with approximagely 3 Tbsp. cooked ground beef. Sprinkle with 1 Tbsp. cheese.
Place bagels on cookie sheet sprayed with non-stick cooking spray.
Bake at 350°F for 10 minutes or until cheese is melted and bagel is golden brown. (Or, place bagel in 400°F toaster oven for 10 minutes.)

 

Tips from Our Cook:

Especially for the kids- Ask mom or dad to cook an extra pound of lean ground beef ahead of time. After drippings are poured off, separate the ground beef into four plastic baggies and keep in the freezer. These can be taken out of the freezer, reheated in the microwave, and used in this recipe for a short cut.

Chuckwagon Beef & Pasta Skillet (skillet)

Total Preparation and Cooking Time: 35 minutes

 

1 pound ground beef

1 small green bell pepper, chopped

1/2 cup chopped onion

1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth

1-1/2 cups uncooked wagon wheel pasta or rotini pasta

1 cup prepared hickory-flavored barbecue sauce

1/4 cup water

1/2 cup (2 ounces) finely shredded Cheddar or Colby cheese

 

Brown ground beef with bell pepper and onion in large nonstick skillet over medium heat 6 minutes or until beef is not pink, breaking up into 3/4-inch crumbles. Pour off drippings.

Stir in broth, pasta, barbecue sauce and water; bring to a boil. Reduce heat to medium-low; cover and simmer 10 to 15 minutes or until pasta is almost tender. Uncover and continue cooking 5 to 7 minutes or until pasta is tender and sauce is thickened, stirring occasionally. Sprinkle with cheese before serving.

 

Tips from Our Cook:

Especially for the kids – Ask mom or dad to cook an extra pound of lean ground beef ahead of time.  After drippings are poured off, separate the ground beef into four plastic baggies and keep in the freezer.  These can be taken out of the freezer, reheated in the microwave, and used in this recipe for a short cut.

Especially for the kids – Have mom or dad chop the onion and green bell pepper.  Or substitute 1 teaspoon of onion powder for the chopped onion.

 

The Austin-based Texas Beef Council (TBC) is a non-profit organization charged with the promotion and marketing of beef and beef products in Texas. TBC is funded by the beef checkoff program, a $1 per head assessment on the sale of cattle. Checkoff dollars are used to increase beef demand through programs of promotion, research and education. The organization is directed by a 20-member board of cattlemen, representing the state's 140,000 beef producers.

For more information & recipes from the Texas Beef Council, (click here).

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